Procedures

1

Adjust oven rack to middle position and preheat to 425[°]. Roll our pie crust and place in a 12 inch tart pan. Trim edges. Prick pie crust all over with a fork. Transfer to freezer for at least 15 minutes. When ready to bake, place on a rimmed baking sheet and bake until golden, about 15 minutes. Remove from oven.

2

Heat butter in a large skillet over medium high heat until melted. Add leek and cook, stirring often until leek is soft, about 4 minutes. Roughly chop half of arugula and add to the skillet. Cook, stirring, until wilted, about 2 minutes. Remove from heat and transfer contents to a large bowl. Season to taste with salt and pepper and allow to cool.

3

Whisk together cream, eggs, and 1/2 teaspoon salt. Scatter leek mixture over bottom of tart, followed by salmon pieces. Pour cream mixture over and place the tart back on the baking sheet in the oven. Cook until cream mixture is set and salmon is cooked, about 20 minutes.

4

Toss the remaining arugula with olive oil and vinegar and season to taste with salt and pepper. Allow the tart to cool for 15 minutes then serve tart topped with dressed arugula.

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About the Author

After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. My husband and I operate a drum and bass record store, and have two cats, Rita and Sheryl. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe.

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